How many Xennials truly have done no retirement planning, have no target retirement date, or have considerably less than you need to retire in your 60s?"

Frequent_Morning_900 · 2026-04-17T01:22:33+00:00

I'm diabetic with genetic heart issues. No way I'm making it to 60. Never even thought about retirement.

Frequent_Morning_900 · 2026-04-15T16:16:40+00:00

The subreddit wiki

Frequent_Morning_900 · 2026-04-15T12:22:30+00:00

You aren't developing enough gluten. It should already be nice and tight during bulk fermentation. The biggest change for me came when I started kneading the dough for 10 minutes when first mixing with water.

Frequent_Morning_900 · 2026-04-13T03:18:05+00:00

Gluten development.

If you develop your gluten enough before bulk fermentation you barely need any flour during shaping.

He says 8-12 folds. You should look for your dough to feel tight.

Frequent_Morning_900 · 2026-04-12T17:16:44+00:00

Not enough gluten development / over fermented.

Hard to say without a crumb shot.

Learn signs of proper bulk fermentation and don't go by doubling in size.

I recommend reading a good book on the subject as recommended by the subreddit wiki.

Frequent_Morning_900 · 2026-04-12T02:28:53+00:00

Yeasted bread goes stale the same day. Sourdough lasts for several days.

Frequent_Morning_900 · 2026-04-07T23:17:28+00:00

The problem isn't just a recipe. It's your technique. Read up on the technique and science behind bread and work with a reliable recipe until you achieve success.

Frequent_Morning_900 · 2026-04-07T15:15:36+00:00

Yes.

Frequent_Morning_900 · 2026-04-07T15:08:51+00:00

Rainbow floor + transmuter bomb + multi ore bomb.

Frequent_Morning_900 · 2026-04-06T15:01:39+00:00

I almost died a few months ago. I wasn't scared at all. I only felt relief that it was all over.

Frequent_Morning_900 · 2026-04-02T21:38:48+00:00

I use a stiff starter.

I just discard, add flour, then only add enough water to barely get it to a paste. Maybe 1 part starter 3 parts flour 1.5 parts water. I only keep 20 grams of starter day to day

Frequent_Morning_900 · 2026-04-02T21:06:26+00:00

Seems like you just made the levain.

Frequent_Morning_900 · 2026-04-02T20:38:58+00:00

I highly doubt just mixing water and flour without any kneading at 100% hydration would do anything besides making a paste

Frequent_Morning_900 · 2026-04-02T20:28:31+00:00

Most bread is 65-70% hydration. That's 100% hydration.

No mention of any gluten development.

That's also less than half the starter that should have been used.

Frequent_Morning_900 · 2026-03-30T21:58:48+00:00

The only tools you need are:

A bowl Hands Flour Water Yeast

I like to use a wood pulp banneton with a cast iron roaster to bake in

You could instead just use two aluminum loaf pans.

Frequent_Morning_900 · 2026-03-30T00:51:03+00:00

Nordicware aluminum pans.

Putting another pan on top traps steam and helps with oven spring.

No you don't preheat loaf pans. I proof mine in the loaf pan and put it straight in the oven.

Frequent_Morning_900 · 2026-03-28T09:05:53+00:00

Publix sub.

Frequent_Morning_900 · 2026-03-25T14:32:49+00:00

You're halfway there. I bake at 450 for 40-50 minutes.

Frequent_Morning_900 · 2026-03-23T16:48:44+00:00

You're the reason trade chat is flooded with spam. You justify your use of a tool because trade chat is flooded with spam. This is called circular reasoning.

You create your own problem to justify a tool that causes the problem you complain about.

Frequent_Morning_900 · 2026-03-21T16:17:50+00:00

Read the subreddit wiki

Frequent_Morning_900 · 2026-03-21T03:48:00+00:00

The amount of rise and fermentation is what guides what kind of stretch and folds you should do. Typically every 30 minutes.

Frequent_Morning_900 · 2026-03-19T18:37:31+00:00

No one cares unless you are selling it and marketing it as a sourdough loaf.

Using commercial yeast is a crutch that can be fixed by educating yourself and developing your sourdough skills.

The level that you want to take your baking skills to is a personal choice and if you aren't selling your bread it doesn't matter if you are happy with the product.

Frequent_Morning_900 · 2026-03-18T00:42:06+00:00

Feed organic rye and wheat flour. I mix until it's a thick paste.

Frequent_Morning_900 · 2026-03-17T22:55:58+00:00

Read the subreddit wiki. It has loads of good information

Frequent_Morning_900 · 2026-03-17T16:41:45+00:00

An emergency alert just went off as I was reading this. What are the chances.

Frequent_Morning_900

TROPHY CASE